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This was originally made with a commercial cake mix, but when I lived overseas I had to get creative and make it from scratch…no cake mixes where I lived. It’s yummy either way!
Difficulty: Easy
Servings: 8 large servings
Prep Time: 15 mins Cook Time: 45-50 minsIngredients
1/4 cup butter, melted
2/3 cup packed brown sugar
1 can (20 oz) pineapple rings in juice, drained
maraschino cherries
1 1/3 cup flour
1 cup sugar
1/3 cup shortening or butter
3/4 cup milk
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
Directions
Heat oven to 350-degrees. Pour melted butter into a 10-inch round cake pan or a 9-inch square cake pan, so it covers the bottom. Sprinkle brown sugar over the butter. Arrange pineapple slices and cherries over the brown sugar. (Cherries with stems can be added after baking.) Beat remaining ingredients on low 30 seconds, then on high 3 minutes. Bake 45-50 minutes, or until toothpick inserted in the center comes out clean. Immediately turn upside down onto a serving platter. Let sit upside down for a few minutes to cool and then carefully remove baking pan.
Note: You can use a commercial yellow cake mix, made according to package directions instead of making the cake from scratch.
Categories: Cakes, Other Desserts
Submitted by: emlee125 on August 22, 2010
Pete says:
Or use Suzanne’s yellow cake mix!
Looks yumnmy!! (Am I the only one who actually prefers using crushed pineapple for a pineapple upside down cake so that there is more pineapple per piece?)
When Mom made one, she always used a box mix, but used the drained pinapple juice for the liquid.
On August 22, 2010 at 1:13 pm
mariah says:
Hmmm. Crushed pineapple. I think I’ll try it that way next time. Maybe with the rings too though, for the presentation…
On August 22, 2010 at 4:46 pm
Pete says:
Perhaps pineapple rings were harder to come by back in the day? Dunno why, but we never had it with rings growing up. No cherries, either! But in a cast iron skillet then and now. 😉
On August 22, 2010 at 5:02 pm